Ingredients
(serves two)

For the parfait
100g caster sugar
4 egg yolks
½ vanilla pod
500ml double cream
Mint for garnish

For the soret
1 medium-sized ripe pineapple, peeled
100ml stock syrup

Whisk 70g sugar, the egg yolks and the scraped vanilla pod to a sabayon.  Boil the remaining 30g sugar to 118ºC, soft ball consistency.  Beat into the sabayon.  Whip the cream until it's part-risen and starts to cling to the whisk.  Fold in the sabayon.  Put into a mould and set in the freezer.  Blitz the pineapple and drain the pulp through muslin or a hair sieve. Mix 200ml of the juice with the stock syrup and churn in an ic-cream machine.  Slice the parfait and arrange on a plate with a scoop of soret on top. Garnish with mint.

Photo © Tom Stokill